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Delicious Designs: New York Architect/Café Owner Uses 3D Printer to Create Architectural Chocolate

by • March 12, 2016 • No Comments

chocolatesNot only does 3D printing open new creative doors in only of each industry, it in addition empowers entrepreneurs to combine aspects of seemingly disparate industries into new and amazing businesses. Peter Zaharatos has spent his career working in the field of architecture, and he already teaches the subject at New York City College of Technology. He’s a talented architectural developer whose skills have served him well in his chosen profession, but not long ago he decided to use those skills for an entirely various purpose. Last month, Zaharatos opened Sugarcube Dessert and Coffee, a gourmet café in Long Island City, New York. In addition to serving coffee, the café offers desserts that are nothing short of works of art.

Similar to most architects, Zaharatos is well acquainted with with 3D printing. It is becoming the popular method for producing architectural scale models, and Zaharatos has a lot of experience via 3D modeling to turn it into his projects. When he opened Sugarcube, he just modified
those skills for chocolate instead of concrete. First he sketches his turn it into idea on paper, and so transfers it to 3D modeling software and prints it. He and so uses the print to turn it into a mold, that he passes on to his lead pastry chef, Mauricio Santelice, who uses the mold to turn it into attractive, exotically flavored chocolates.


These 3D printed models can be utilized to turn it into chocolate molds. [Image: Angela Matua, QNS.com]

The desserts unquestionably fall into the “almost too quite to eat” category. The architectural effects is obvious in the geometrically shaped chocolates and tall, multilayered cakes. Some of the dessert turn it intos, in fact, in fact started as ideas for client projects.


[Image: Angela Matua, QNS.com]

“Pastry chefs are quite much like to architects for the reason they’re assembling and structuring things,” Zaharatos told the Queens Courier. “[They’re] combining quite minuscule proportions in ingredients and they’re producing things that in fact have to stand and hold shapes.”

Zaharatos turn it intoed and created the café himself along with his brother, a man architect. Naturally, 3D modeling and printing was utilized to turn it into much of the space. Despite the ultra-modern turn it into of both the space and the food, yet, most of the ingredients and flavors rely heavily on tradition. Greek native Zaharatos wanted to use the café partially to commence the flavors of Greece to visitors. Some of the ingredients go way back to ancient times, such as mastiha, a tree sap traditionally utilized by Greeks as a chewing gum and as a remedy for indigestion. Zaharatos and Santelice use it as a flavoring in vanilla bean gelato. Their pistachio éclairs are filled with buttercream created of pistachios grown by Zaharatos’ father-in-law at his plantation in Greece.


Mauricio Santelice (L) and Peter Zaharatos [Image: Angela Matua, QNS.com]

Other desserts are flavored with hybrid concoctions you may never have idea to incorporate into chocolates – blueberry vodka, for example, while additional conventional flavors like salted caramel in addition manufacture appearances. Santelice uses color to highlight the food’s architectural elements, adding gold dust to sure chocolates to accentuate their sharp lines and tiny details.

Whilst 3D printed food may not have caught on yet with the general public, I foresee zero resistance to chocolates turn it intoed with 3D printing devices – especially when they’re as quite, and, of word on the street, as delicious as these ones. I live several hours away of New York, and I’m pretty distraught by this at the moment. The candy bar I’m considering of buying of the drugstore later only is not going to cut it. Discuss in the 3D Printed Chocolate Molds forum over at 3DPB.com.

[Video: Fox 5 NY]